If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

Welcome to VELOCIPEDE SALON.
VSalon currently allows unregistered guests to view the forum. If you want to participate - and we hope you do - please sign up and wait for one of our good looking moderators to approve. You do not need an invite! Please be aware when you request membership we ask for a real name with contact info. Screen names and cryptic email addresses are okay, but no one is accepted in the community without real life/real world credentials.
A moderator will contact you, just say hi and and how you found us. We'll wait to hear back from you.
Please note: This is a work place friendly forum and only ask you honor this and help keep the discussions lively.
Dear friends, you are here because you found this or someone told you about this place. This really is a salon. It says so right here, go ahead and look!!! http://en.wikipedia.org/wiki/Salon_(gathering). This Salon is where bicycle artisans, industry types, racers, cyclists, bicyclists and their friends exchange in a comfortable setting. We bring some history but none of the bags with us from our former fav. places to hangout. Nuff said. There are ground rules for everyone to follow, most are explained in the agreement (below). This Salon is meant to remain work place friendly. Don't ask us what the color of the kit is. This will cause immediate removal from the Salon!!! Sorry, we voted and that's the way it is.
This Salon is operated by volunteers who donate lots of hard work, insight and generosity. Feed the moderators beers and give lots of karma, they are "easy"...I made sure of that. :)
Warm Regards, Too Tall and our handsome staff of volunteers

Re: Simple Bread

I do basic sourdough, with about 30% semolina, but the semolina is unnecessary. Roughly chop about a cup of kalamatas and a couple stems of rosemary. Treat it like you would your raisin bread. Don't add salt, the olives have enough.

Re: Simple Bread

Will you have a look at this...I had a client dinner at a French restaurant near the DC convention center this past week and I had to snap a pic of the bread on our way out. The crumb was so light and open on the inside and the crust was snappy.

Re: Simple Bread

So I just stumbled across a local 'bake off' competition happening next week. Anyone can enter, business or home baker, and you bake *anything* you want. So I'm gonna give it a go. Gonna take my cranberry and walnut sourdough. Will report back.

Need to get the starter out of the fridge and woken up...

Dustin Gaddiswww.MiddleGaEpic.com
Why do people feel the need to list all of their bikes in their signature?

Re: Simple Bread

Mixed up my dough Monday, and put them in the fridge at 5pm that evening. The next day I pulled them out to check on them, and I was surprised to see they've actually risen in the fridge. I don't think I've had that happen before....at least not enough I noticed it anyhow.

Monday:

Tuesday:

Dustin Gaddiswww.MiddleGaEpic.com
Why do people feel the need to list all of their bikes in their signature?

Re: Simple Bread

Any change in conditions? As in, it's springtime so around here the air has gotten a lot more humid and warm. Our starter has gone bonkers and we have gone from a 48 refrigerator retard stage to a 24 hour or else it overproofs.

Re: Simple Bread

Yeah, last time I made this bread was Christmas time, it's a whole lot warmer here now. But we have central heat and air, so I'm not sure how different it really is. The dough proofed at room temp for 4hrs and didn't rise much during that time. It'll be interesting to see how it looks coming out of the oven...hopefully I get lots of spring!

I used some spelt flour this time, which I've never used before. It's only 10% of the flour though.

I've been baking (sporadically) for about a year and half now, and still feel like every bake is guess work, like I can't predict what will happen. Every time I put something in the oven it's like "well, let's see what happens this time!" I am at least getting fairly consistent fairly decent results haha.

Dustin Gaddiswww.MiddleGaEpic.com
Why do people feel the need to list all of their bikes in their signature?